Chicken Vegetable Soup - cooking recipe

Ingredients

5 cups chicken stock
2 stalks celery, trimmed, thinly sliced
2 None carrots, peeled and cut into 1/2 inch pieces
1 None potato, peeled and cut into 1/2 inch pieces
5 oz sugar snap peas, trimmed, chopped coarsely
3 None scallions, sliced thinly
1 x 14 oz can corn, drained
1 lb cooked chicken, coarsely shredded

Preparation

Place the stock and 1 cup water in large saucepan and bring to a boil. Add the celery, carrot and potato and return to boil. Reduce heat and simmer, covered, for about 10 mins or until the vegetables are just tender.
Add the snap peas, scallion and corn to the soup and cook, covered, for 2 mins. Add the chicken and stir until heated through. Season to taste and serve.